Mango, Avocado, Shrimp Salad & Spicy Mango Dressing

A healthy, hearty, and delicious salad with tropical fruit tossed in a cream, spicy mango dressing. Simply delicious!!!

Course Main

Cuisine Caribbean

Diet Gluten Free

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 455kcal

Author Imma

1 pound (450g) medium shrimp, peeled and deveined
3-4 cups (150-200g) cups lettuce (romaine, leaf lettuce, micro greens, young leafy greens, etc.)
1 large avocado, diced
1-2 large ripe mangoes, peeled and cubed
1 cup (150g) or more cherry tomatoes, halved

Puree the cubed mango and the juice from the orange, lemon, and lime in a blender. Add the cumin, honey, garlic, oil, and hot sauce. Blend until smooth.
Throw in onions and herbs, and pulse just to mix. Adjust seasoning with salt and pepper. Adjust dressing thickness with lemon, oil, and orange juice.
Refrigerate until ready to use.

Coat a pan with cooking spray. Saute the shrimp with salt and pepper or your favorite seasoning for 4-5 minutes. Set aside and let them cool.
Arrange the romaine lettuce (or your salad mix), mango, shrimp, avocados, and tomatoes on a large plate or bowl.
Serve with bread and the mango dressing on the side.

Prewashed bags of salad greens are a time-saver. Even a coleslaw mix would be great in this recipe.
A salad spinner is a very useful gadget to have. If you love salads, it's worth the investment. I even spin grated potatoes after rinsing and before squeezing out the excess moisture.
Make extra dressing and store it in a glass jar for up to a week in the fridge. It's terrific on salmon and tilapia.
Make the salad and dressing ahead of time and store them separately in the refrigerator. Assemble just before serving.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.